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Recipe, Preparation, Serving, Food Cooking Menu

A Prince Edward Island vacation is not a
vacation at all without succumbing to the succulence
offered up by a maritime lobster feed unlike any you’re
likely to find anywhere else.

Lobster is not so
much a part of Prince Edward Island life as it is a fact
of Prince Edward Island life and a visit to the gentle
island without a lobster feast would be like a visit to
the island without giving in to a round of golf. Or
visiting the island and not walking along the miles and
m...

lobster

A Prince Edward Island
vacation is not a vacation at all without succumbing to
the succulence offered up by a maritime lobster feed
unlike any you’re likely to find anywhere else.

Lobster is not so much a part of Prince Edward Island
life as it is a fact of Prince Edward Island life and a
visit to the gentle island without a lobster feast would
be like a visit to the island without giving in to a
round of golf. Or visiting the island and not walking
along the miles and miles and miles of endless sandy
beaches in shades of white, champagne, pink and of red.
Or of visiting the island without taking in the many
festivals that imbue it with its unique character, charm
and of course, it’s culture.

There are two
lobster fishing seasons on Prince Edward Island; one in
the spring and the other occurring in the fall. Lobsters
from the island are available year round, however,
because they are kept in holding pens or pounds,
(traditionally large, fenced areas of the ocean) or in
more recent years, thanks to rapid the advancements made
by technology, lobsters can be penned in huge dry-land
holding facilities, in fact pioneered in Atlantic
Canada. In the end, it means the lobster served to you
is always as fresh as it is refreshing to the palate.

The American lobster or as it’s known by its
scientific name, Homarus Americanus, can most often be
found on the Atlantic coast where it is also known as
the northern, Atlantic or Maine lobster. The colder
waters of Canada are the more common lobster areas
although they can be found as far south as North
Carolina.

While a much vaunted delicacy today, in
decades past, that hasn’t always been the case. In fact,
the lobster was once considered very common and farmers
of Prince Edward Island would often spread lobsters on
their fields for fertilizer. Perhaps that’s one of the
reasons Prince Edward Island potatoes have come to have
the storied reputation and taste they do.

A live
lobster is usually greenish-brown in appearance and
color, although occasionally they have been known turn
up in blue, partly white, yellow or bright red. These
color variations are the result of a genetic defect in
the lobster shell pigments and are very rare. In fact,
for a blue lobster, the chances are one in a million.
For a yellow lobster; one in 30 million.

The
sight of a red lobster is considerably more common and
can be found all over the island. This is, of course,
due to the fact that it’s been cooked and served with
butter. It is here, on the gentle island that the potato
and lobster together are once again a familiar sight,
preferably served piping hot in your newfound and
favorite Prince Edward Island restaurant at the water’s
edge or along the boardwalk.

This summer, savor
the succulence of a Prince Edward Island lobster, and
all the tradition that comes with it. Bon appetit!

A Sizzling Way To
Celebrate Cinco De Mayo

Cince de Mayo not only marks a heralded
Mexican holiday, but also provides an opportune time to
bring out the grill and turn your backyard BBQ into
fiesta.

A Sizzling Way To Celebrate Cinco De Mayo

Cinco de Mayo not only marks a heralded Mexican
holiday, but also provides an opportune time to bring
out the grill and turn your backyard BBQ into fiesta.

While tequila, Mexico's most renowned export, is
most commonly used in margaritas, it also makes an
excellent marinade ingredient for grilling:

Golden Margarita Glaze

Brush on a little fiesta
flavor every time you grill with this luscious, zesty
margarita glaze. Great on fish and shellfish, chicken,
pork or vegetables.

Makes about 1/2 cup or 4
servings.

1/4 cup unsalted butter, melted

1/4 cup Jose Cuervo Golden Margarita

1 Tbsp.
packed brown sugar

1 tsp. taco seasoning or
ground cumin

1 Tbsp. fresh lime juice

1/4
teaspoon salt or to taste

Blend all ingredients
together in a bowl. Set aside. Brush your food with
glaze during the last 1 to 2 minutes of grilling.
Drizzle any unused glaze over your food just before
serving.

It's always important to satisfy your
guests' hunger and thirst, but tending to the grill and
tending to the bar can be difficult to do
simultaneously. Here's a timesaving tip: Look for
ready-to-serve margaritas whenever you buy spirits.
Delicious and convenient, ready-to-serve margaritas
allow you to entertain with quality and style-just twist
the cap, pour and enjoy.

One option, Authentic
Cuervo Margaritas Minis, comes in easy-to-carry four
packs of single-serve bottles. ACM Minis are perfect for
tailgating parties, trips to the beach or sitting at the
pool. Portable and convenient, ACM Minis allow you to
bring the fun of margaritas anywhere!

Celebrate
the best of Mexican culture by grilling with a
distinctive Mexican spirit.

Learn how to create a family Recipe, Preparation,
Serving, Food Cooking Menu scrapbook that
can be kept for personal use or given away as a
wonderful gift.

I can not tell you how many times
I’ve called my mom and said “mom I just have to have
your Recipe, Preparation, Serving, Food Cooking Menu for such and such”. It’s been a slow
accumulation of Recipe, Preparation, Serving, Food
Cooking Menus, but she chuckles each time I
realize I need yet another Recipe, Preparation, Serving,
Food Cooking Menu from her.

Now
that I have an adult daughter of my own I really wanted
to pass the Recipe, Preparation, Serving, Food Cooking
Menus on to her also. Many of these
Recipe, Preparation, Serving, Food Cooking Menus she’s been eating since she was old enough for
solids. My daughter also has a Recipe, Preparation,
Serving, Food Cooking Menu book from her aunt
on her dad’s side.

Recipe, Preparation, Serving,
Food Cooking Menu scrapbooks can be given
to aunts, uncles, cousins, children etc. A 6x6 scrapbook
works wonderfully. They are large enough to hold a 3x5
index card. You can also use an 8x8 scrapbook and have
the Recipe, Preparation, Serving, Food Cooking Menus on paper, instead of index cards.

I
think it’s a great mix to combine photos and Recipe,
Preparation, Serving, Food Cooking Menus.
For example, a group family photo at the beginning of
the album is a great way to start off the album. If
you’ve asked for Recipe, Preparation, Serving, Food
Cooking Menus from multiple family members,
put a photo of the Recipe, Preparation, Serving, Food
Cooking Menu submitter on one page and the
Recipe, Preparation, Serving, Food Cooking Menu on the opposite page.

It’s also a great
help to have a shopping list. Consider the actual
Recipe, Preparation, Serving, Food Cooking Menu
on one page and a shopping list on the opposite page. I
very often take a Recipe, Preparation, Serving, Food
Cooking Menu to the market with me and shop
off the Recipe, Preparation, Serving, Food Cooking Menu page. By creating the list, the
Recipe, Preparation, Serving, Food Cooking Menu
book holder just needs to remove the shopping list page
and take it to the market.

Another idea is to
create a bit of history with your Recipe, Preparation,
Serving, Food Cooking Menus. If you’ve had
several family members contribute Recipe, Preparation,
Serving, Food Cooking Menus, consider
having the Recipe, Preparation, Serving, Food Cooking
Menu on page, photos on one page and a bit
of information on the author on a 3rd page. Most
scrapbooks are very expandable, so there is room for
many pages in one album.

All of my cookbooks
have measurement charts and converters in them, so when
making a Recipe, Preparation, Serving, Food Cooking Menu album, it’s great to add this
information to either the back or the front.

Recipe, Preparation, Serving, Food Cooking Menu albums are a great gift for both the new bride,
especially if the gift comes from her husband’s family
with Recipe, Preparation, Serving, Food Cooking Menus for all of the dishes he grew up with and
for the college graduate setting up their first home.